To investigate the effect on the fermentation characteristics of Lactobadltus bulgaricus and Streptococcus thermophilus strains and the texture of yogurt, pH, titratable acidity, total number of lactic acid bacteria, viscosity, texture and water-holding capacity were studied in the current paper with ginseng polysaccharide as subject. The results showed that ginseng polysaccharide could promote the ability of producing acid and proliferation of these two lactic acid bacteria. Adding 0.9% ginseng polysaccharide had 1.2338 times higher ability of producing acid and 144.44 times more counts than the control. However, it reduced the hardness, gumminess, adhesiveness and viscosity of the yogurt, and the viscosity was reduced to 78.42% of the control when the addition reached 0.5%. While the addition of ginseng polysaccharide had no significant effect on yogurt's water-holding capacity.%以人参多糖为研究对象,通过测定pH值、滴定酸度、乳酸菌菌落总数、黏度、持水力和质构等指标,研究人参多糖对酸奶发酵剂中保加利亚乳杆菌和嗜热链球菌两种乳酸菌的发酵及酸奶质构特性的影响.结果表明,人参多糖可促进这两种乳酸菌产酸及其菌数增殖,其中添加质量分数为0.9％的人参多糖可使乳酸菌的产酸速度提高为空白对照的1.2338倍,并且可使菌数增殖提高为空白对照的144.44倍.但人参多糖会使酸奶的硬度、黏聚性和胶着性下降,并使其黏度降低,当人参多糖的添加量为0.5％时,黏度降低为空白对照的78.42％;人参多糖的添加对酸奶的保水性没有明显影响.
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